BSc Culinary Science at University of Pretoria

Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art, and food product development, and lends itself to innovation and entrepreneurship.

Admission requirements

The following persons will be considered for admission: a candidate who is in possession of a certificate that is deemed by the University to be equivalent to the required Grade 12 certificate with university endorsement; a candidate who is a graduate from another tertiary institution or has been granted the status of a graduate of such an institution; and a candidate who is a graduate of another faculty at the University of Pretoria.

Life Orientation is excluded in the calculation of the Admission Point Score (APS).

Grade 11 results are used for the provisional admission of prospective students. Final admission is based on the Grade 12 results.

Minimum requirements

Achievement level

Afrikaans or English Mathematics Physical Science

APS

NSC/IEB HIGCSE AS-Level A-Level NSC/IEB HIGCSE AS-Level A-Level NSC/IEB HIGCSE AS-Level A-Level
5 3 C C 5 3 C C 5 3 C C 30

Candidates who do not comply with the minimum admission requirements for BSc (Culinary Science), may be considered for admission to the BSc – Extended programme for the Biological and Agricultural Sciences.

The BSc Extended program takes one year longer to complete.

BSc Extended program for the Biological and Agricultural Sciences:

Minimum requirements

Achievement level
Afrikaans or English Mathematics Physical Science
APS
NSC/IEB HIGCSE AS-Level A-Level NSC/IEB HIGCSE AS-Level A-Level NSC/IEB HIGCSE AS-Level A-Level
BSc –
Extended
programme
for the
Biological and
Agricultural
Sciences
4 3 D D 4 3 D D 4 3 D D 24

Duration of study 4 years